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Mini Strawberry Chocolate Hazelnut Pizzas With Vanilla Icing

Skill: Beginning Prep Time: 20 Bake Time: 10-11 Servings: 5

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10 Rhodes Dinner Rolls, thawed but still cold
5 heaping Tbl. chocolate hazelnut spread
1/2 Lb. (8 oz.) strawberries, sliced
1/2 c. powdered sugar
1 tsp. vanilla extract
1/2 - 1 Tbl. milk


Place frozen dinner rolls in a 9x13-inch pan, cover tightly, and allow to thaw in the refrigerator overnight.  In the morning, combine two thawed rolls and roll into a ball. Repeat.  You will have five total dough balls.  Spray counter lightly with cooking spray and roll out each dough ball into roughly a 5-inch circle.  Transfer to a lightly greased baking sheet.  Using a fork, poke a few holes into the top of each circle.  This will help keep them from puffing up too much while baking.  

Bake in a preheated 350 degree oven for 10-11 minutes or until slightly golden.  Allow to cool completely.  Spread a heaping Tablespoon of chocolate hazelnut spread over the top of each crust.  Top each with an outer layer of sliced strawberries, then repeat with another layer of sliced strawberries in the center.  In a small bowl, combine powdered sugar, vanilla and 1/2 Tablespoon of milk and stir until smooth and creamy.  If it's too thick, add a little more milk.  Drizzle vanilla icing over the top of each pizza.  Slice and serve.